Mike's Marinating Mess

Sunday mornings are bath days...for the boys that is.  We have our favorite dog wash in town and this Sunday will be no exception, even though it is Masters Championship Day!

Angus sporting his "Masters Green" towel.

As predicted, last year's winner Jordan Spieth hosted and served an "Authentic Texas Barbecue" this week for his traditional Champions Dinner complete with various bbq meats, baked beans, bacon and chive potato salad and a warm chocolate chip cookie with vanilla ice cream for dessert.

Our latest go-to bbq chicken marinade was created by my brother-in-law many, many years ago.  This marinade is perfect for when you are needing to clean out the spice cabinet and have that last little smidgen left in various containers but don't want to throw away.

Since it needs a good 6-8 hours for the right chicken fusion, it's the perfect amount of time for a visit to the dog spa!

Mike's Marinating Mess
Courtesy of Brother Mike

1/2 can beer (your favorite brand)
1 cup BBQ sauce
1/2 cup ketchup
2 ounces, steak sauce
5 dashes, Worcestershire sauce
2 dashes, soy sauce
2 ounces, teriyaki sauce
1 tsp. sesame oil
1 Tbl. red wine vinegar
1/4 cup white wine
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. Italian herb seasoning
1 tsp. dill weed
1 tsp. curry powder
1 tsp. sage
1 tsp. parsley flakes
1 tsp. oregano
1 tsp. rosemary
1 tsp. paprika

Mix together.  Marinate your favorite meat in this mess (for 6-8 hours) and barbecue or broil.

One Year Ago: Chicken with Gorgonzola Sauce
Two Years Ago: Parmesan Potato au Gratin

Mastering The Art of Desserts and The Masters

It's Masters Week here at our house.  No more news channel in the mornings...it's The Golf Channel all the way until Sunday, live from Augusta, Georgia.  Looks like there will be a lot of the traditional egg salad and pimento cheese creations I get to come up with this weekend...yummy!!

Tonight is also the traditional Champions Dinner which will be hosted by last year's champion, Jordan Spieth.  Since Jordan is from Texas I'm sure BBQ will be served tonight along with some other Lone Star surprises.  I always have fun trying to re-create the Champions Dinner the same weekend as The Masters...looks like BBQ brisket will be on Sunday dinner's menu for us.

As much as I love watching golf with my husband on Sundays I can usually only take so much. During my off time I'm usually in the kitchen playing with recipes and catching bits and pieces of the tournament from the Family Room television.

I have never been much of an adventurous baker, but every now and then I try to conquer my fears.  I saw this cheesecake on Pinterest a few weeks ago.  The photo was breathtaking so I clicked on it to get the recipe.  The entire site was in a foreign language...not good.  I tried doing the translation button and that didn't work...definitely not good.  Well I had no idea how to make this, so I decided to just try the "semi-homemade" version and wing it myself.

In the photo I saw some kind of chocolate cake type base but didn't know if the cheesecake was baked or not.  I turned to my best friend "Jell-O"!!  This masterpiece definitely took some time and strategy to try and figure out.

I wish I could give an exact recipe, but I'm sure anyone can create this.  Once I got into it, the dessert really started to come together nicely.  The taste of it was out of this world!!  Now if I could just figure out what part of the world their Pinterest page and recipe came from and learn the language!!

The Masters Cheesecake
My Semi-Homemade Version

Start with a box of your favorite brownie mix.  Assemble according to box directions but this time, bake on a parchment lined cookie sheet.  Baking time will decrease due to a thinner brownie than usual.  Let brownie cool after baking.

Take a spring form pan and put on top of the cooled brownie.  Trace and cut the shape/size onto brownie.  Line the bottom of spring form pan with parchment paper and place the circle of brownie into the bottom of pan...this is now your base of dessert.

Cut 1/2 pound of strawberries into vertical slices and line the circle inside of pan with the cut strawberries right on top of the brownie...this is the perimeter of dessert.

Next, prepare 2 boxes of Jello-O "No Bake" cheesecake mix, according to directions.  Do not prepare the graham cracker crust from the mix...save it for another golf tournament creation.  Pour the prepared cheesecake mix into the pan in the center.  Spread evenly to get all around pan as it will now completely cover the strawberries.  Put in refrigerator and chill for at least 4-6 hours.

For the topping, prepare your favorite chocolate ganache recipe (I think there are about 257 of them published now).  Spread the prepared ganache all over the chilled cheesecake.  Let cool in refrigerator for at least one hour.  Top with more cut strawberries.

Now, congratulate yourself on mastering this dessert...it's well worth it!!

One Year Ago:  Spicy Sausage Skillet
Two Years Ago:  Mushroom Soup

Chicken with Gorgonzola Sauce and Augusta Golf Club

There is good news - bad news in our home this week.  The good news is that it is spring break here and I get an extra hour sleep for five days (and much deserved after last week's trip), since I don't need to drive the girls to school.  The bad news...when I come downstairs in the morning for my coffee time, it is 24 hours of Golf Channel, my husband and the annual Masters Tournament coverage from Augusta Golf Club.

Up until this morning the number one story for the last two weeks...what is Bubba Watson, defending champion going to serve for his Masters Club Champions Dinner with all the prior winners, a tradition since 1957.  Well the moment came and went last night and after all the hype, Bubba served the exact same menu as he did in 2013.  The menu two years ago: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese with cornbread along with Confetti cake and vanilla ice cream for dessert.  "It's the same meal because it's from my mom" Watson said.  "Home-cooked meal and that's why I do it."  Kudos to you Bubba for sticking to your roots and the comfort of family traditions - I applaud you!!

This year's menu of Champions.

Well, for those critics who were appalled by Bubba's simple menu selection again this year, perhaps they would want to try this version of chicken with a delectable Gorgonzola sauce.

Chicken with Gorgonzola Sauce

4 boneless , skinless chicken breasts
canola oil
salt 
pepper
1/4 cup chicken broth
1 Tbl. butter
4 tsp. all -purpose flour
1 cup heavy cream
2 Tbl. freshly chopped parsley
1 cup crumbled Gorgonzola cheese

Heat skillet over medium-high heat.  Pat chicken breasts so they are completely dry.  Add about 2 tablespoons of canola oil in skillet (just enough to coat the bottom).  Sprinkle chicken breasts with salt and pepper on both sides and add chicken to pan when it is hot.  Cook about 5 minutes on each side (depending on their thickness) or until cooked through.  Remove from heat and keep covered.

In same skillet, add chicken broth to deglaze the pan until almost evaporated.  Add the butter over medium heat.  Add flour and whisk constantly for one minute until all the flour taste has cooked off. Gradually add the heavy cream, stirring constantly.

Add the Gorgonzola cheese and stir until melted and well blended.

Spoon sauce over chicken and your favorite side vegetable.

One Year Ago:  The Masters Dinner

Augusta National Golf Club

Comforting Creamy Chicken and Noodles

In my continuing quest for comfort last week from not feeling well, I was also feeling very nostalgic.  I have no idea why this dish came to me, but I vividly remembered my mom buying us this canned chicken and creamy noodle dish and for the life of me I cannot remember if it was from Campbell's or Hormel, or some other company... does anyone out there remember this?  It came in the size of a can of soup and was probably the prequel to what is now Chicken Fettuccine Alfredo. At any rate, I reinvented it for one of our dinners this past week.

I also love, love this nostalgic sign that I found at a vintage store when we moved here.  It hangs in our dining area and this is my moto whenever someone expresses their feelings in my dinner menu decision.

Speaking of menus we have a very busy weekend.  I have already sent my husband off to his golf tournament after making him blueberry muffins, hash browns, turkey breakfast sausage and cheesy scrambled eggs...yeah, wife of the year award again!  Lots of baking to get accomplished the next couple days for upcoming Easter festivities.

I need to get out of my pajamas at some point this morning (or not) and start a little house cleaning, since my husband took on that role the past couple weekends with me being gone at volleyball tournaments.

Of course The Masters will be watched, unfortunately without my boyfriend Phil, but the pimento cheese spread still needs to be prepped today for tomorrow's lunch.

Getting the Easter care package ready for our grand babies to send out and need to have the girls pack for their upcoming out of town tournament.  I'm exhausted already.....

Creamy Chicken and Noodles

2 cans Campbells Cream of Chicken Soup
1 pint (2 cups) heavy cream
1 roasted chicken (homemade or from your deli), meat removed and shredded
1/2 - 3/4 cup of freshly grated Parmesan cheese (depending on your taste)
1 bag of regular size egg noodles, cooked per package directions
salt and pepper to taste

Remove all meat from the cooked, roasted chicken and shred to bite size pieces, set aside.

In large sauce/soup pan, heat both cans of Cream of Chicken soup to a soft boil, until heated.  Add the heavy cream and parmesean cheese, until a smooth, creamy consistency.  Add the shredded chicken and let heat through at medium heat setting (approximatley 20 minutes).  Season with salt and pepper, to your taste.

While chicken is heating in the sauce, make egg noodles according to directions and drain.
Serve creamy chicken over hot noodles.

** Makes excellent work day lunch leftovers.